Spicy Tomato Chickpea Stew

6 garlic cloves
4 jalapeño or hot green peppers (Reduce hot pepper for milder stew.)
2 onions
3 tbsp. chopped ginger
74 oz. chickpeas
10 large blanched, diced tomatoes
(To blanch tomatoes: core tomatoes and immerse them in boiling water until skins crack. Run under cool water and peel.)
2 tbsp. olive oil
1 tbsp. mustard seeds
1/2 tbsp. turmeric or curry powder
1/2 tbsp. hot red pepper
1/2 tbsp. salt
1 tbsp. lemon juice
 

  1. Heat olive oil in large pot.
  2. Add mustard seeds and heat until they start popping.
  3. Add turmeric (or curry powder), red pepper, garlic, ginger, jalapeño (or hot green pepper), and sauté for about a minute.
  4. Add onions and sauté until soft.
  5. Add salt, lemon juice, diced tomatoes, chickpeas, and water until the liquid covers the chickpeas about 1/2 inch.
  6. Heat to a boil and taste. Simmer about an hour.
  7. Best when cooked 1st day and then reheated and cooked for an hour 2nd day.

Recipe from Tom’s Uncle Jay